Italian Crown Roast of Pork

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"This recipe reflects my love for Italian food, given to me by my grandmother, whose basic tomato sauce I still cannot duplicate even though I inherited her sauce pot," says Richard Margiotta, of Knoxville, Tenn. He wanted to make a stuffing based on Italian themes so he substituted orzo for rice, escarole (a favorite green from his childhood) for celery, prosciutto for country sausage, and sun-dried tomatoes for dried fruit.

Insert meat thermometer between 2 ribs into thickest part of meat, being careful that pointed end of thermometer does not touch bone. Cover stuffing and ribs loosely with foil; return roast to oven and continue roasting about 15 minutes or until thermometer reaches 160 degrees F. (18 to 20 minutes per pound total cooking time).

When roast is done, place on warm platter; let stand 15 minutes for easier carving. Set roasting pan aside.